Sauerkraut for Canning
This recipe is based on a traditional method of making kraut in a brine crock. You’ll need a large, 3-gallon crock.
Makes: 4 quartsHands-on: 1 hourDifficulty: Medium
Makes: 4 quarts
- 12 lbs. cabbage
- ¼ lb. salt
- Wash the cabbage heads; remove any leaves that have dark spots. Cut cabbage into quarters; remove core and shred into ¼" pieces.
- Mix cabbage with salt; pack firmly into brine crock. Fill crock, leaving 5" of headspace.
- Use a small bowl, plate, or other weight at the top to push the cabbage down; cover crock with an airtight lid. Leave cabbage 5 weeks to ferment (75°F is the best temperature).
- Move sauerkraut to a nonaluminum pan; simmer until heated through. Pack hot into jars, leaving ½" headspace. Process 20 minutes in hot-water bath for quarts.